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Hob Nob Hill - Old Fashion Chicken "n" Dumplings Recipe

Hob Nob Hill - Old Fashion Chicken "n" Dumplings

Recipe courtesy Tania Kacha, owner at Hob Nob Hill in San Diego, CA

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on February 25, 2009

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    Anyone who watched the show and then reads the recipe knows automatically that it is off. First, do NOT add the roux to the dumplings. Do NOT boil the dumplings. As shown on the show, it is best to steam them. Next, add the roux with chicken base, and the stock to make the gravy. Also do not forget to add celery and carrots to the chicken while it is boiling. This adds wonderful flavors to the stock. Really if you just use the recipe as a guide and then watch the steps on the show, you can figure it out on your own. I tried editing the steps and although I'm sure mine weren't as good as the original, they were pretty darn good. You couldn't hear a peep for about 15 minutes while everyone ate.

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  • on February 23, 2009

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    Boy thr food network has gone downhill and completely commercial and seem to spend more money on ads and looks then in good and honest recipes.
    Firstly DDD is a fantastic show but the amount of recipes from it is pathetic. As is the book released with the same name.
    This recipe is NOTHING close to the one shown on the show.
    What these losers are trying to prove is beyond me but they really need to remove it and use the one that is supposed to be there.

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  • on February 22, 2009

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    I could not wait to download this recipe and make it for my family. I was very disappointed in the recipe. The preparation for this receipe is nothing like what they showed on the show Friday night. I do understand though, that the owners probably don't want to reveal all their secrets, but this recipe was missing half the ingredients and steps (especially on making the dumplings.

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  • on February 21, 2009

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    If you watched the show you would have noticed the recipe was wrong posted. I did pay attention. As with any recipe you have to adjust. The batter for the dumplings is no exception. You will have to asjust the milk. I had to use less. Also using baking powder you have to adjust. If you make it too far in advance you won't get that fluffy dumpling you are looking for.

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  • on February 21, 2009

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    Thanks for taking the time to write The dumplings need to be steamed over a perferated mesh with water and salt.Not added to the broth.The roux should not be added to the dumplings.We have advised them twice.If possible could you add this statement to the reviews.

    hob nob hill

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  • on February 21, 2009

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    Very disappointing, this recipe is totally not like what was on tv and I so looked forward to making it. seeing most of my dumpling recipes have been failures. Most of the ingredients are missing for cooking the chicken and the dumplings were not made this way. The gentleman on the show put the dry ingredients first into the eggs and mixed that, then he added the milk and mixed that in, after that he scooped out the batter onto a steamer pan that had holes in it, covered it and steamed them until done, they were not put into the broth of the chicken, but put on a plate and the gravy and chicken were put on top of the finished steamed dumplings. Come on food network, don't your cooks watch the shows? There is no excuse for this kind of error going on. Please put the right recipe on this site because we non-professional cooks do know what we are doing and seeing.

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  • on February 21, 2009

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    I'm 72 and have tried for 25 years to find a recipe that would duplicate the softball size dumplings my mother made. They were huge but light and fluffy. After watching the above segment I was over-joyed that my search had finally ended. WRONG - the recipe listed was awful and incomplete. What a farce. And your disclaimer doesn't excuse this lack of professionalism.

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  • on February 21, 2009

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    Ingredients:

    4 pounds Chicken
    1 teaspoon salt
    1 Carrot
    2 Celery
    1 Onion
    2 Chicken bouillon cubes
    1/4 cup Butter
    1 cup Flour
    1 oz Sherry
    1 tablespoon Lemon juice
    Salt
    .
    Dumplings:
    1 1/2 cups Flour
    2 teaspoons Baking powder
    1/4 teaspoon Salt
    3 teaspoons Shortening
    3/4 cup Milk
    Preparation:

    Place chickens in large kettle with 1 teaspoon salt; cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock.
    Melt butter and stir in 1 cup flour until mixture smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, and salt and pepper, to taste.

    For dumplings, combine 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt in mixing bowl. Cut in shortening until mixture resembles meal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings over chicken. Cover with sauce.

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  • on February 21, 2009

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    I just don't get it. Why would you all put this out as the recipe. It's not. You know it. We all know it. And yet you don't even have the decency to comment as to why the rip off. Huge disappointment. As if you care.

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  • on February 17, 2009

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    You have to boil chicken, onion, celery, carrots with season salt. the mixture for the dumplings is correct. gravy you add the stock, chicken base and the 50/50 roux, with some pepper. when you steam the dumplings make sure you use butter or spray to grease the bottom of the pan

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